10 Countries, 10 Ways to Pickle

Giardiniera, which translates to "female gardener" or "from the garden," is an Italian condiment made of peppers, carrots, cauliflower, zucchini, and onions. The vegetables are pickled with either red or white wine vinegar, and they're seasoned with a variety of herbs and spices like garlic, oregano, and red pepper flakes. During the 1920s, Italian immigrants introduced giardiniera to Chicago, and the city has since adopted the refreshing relish as its own. How to eat it: If you're going the Italian way, eat giardiniera as an antipasto or accompaniment to salads. If you're going for a Chicago-style giardiniera experience, use it as a relish on a hot dog or Italian beef sandwich. Best recipe: Smitten Kitchen

Although pickled mangoes can be found across much of Southeast Asia, they are perhaps best known as an Indian condiment. Whereas Western pickling methods primarily use vinegar, Indian achar (pickle) is made with oil. After being skinned and cleaned, chopped green mangoes are left to dry completely in the summer sun before being canned with salt, oil, and a variety of spices ranging from fennel to fenugreek. The flavor of pickled mango can vary greatly depending on the region in which it’s made. In the South, sesame oil is used for pickling, while in the North, mustard oil is preferred. How to eat it: The spicy, tangy condiment is used to brighten and flavor dishes. You can pair it with nearly anything—dosas, rice, parathas, and even lamb chops are all fair game. Best recipe: Manjula's Kitchen

L'hamd markad, or preserved lemons, is Morocco’s answer to the pickle. Initially, Moroccans pickled lemons as a way to preserve the sour fruit once the growing season passed, but this pickle has since become an integral part of the cuisine. The most basic recipe combines chopped lemons, lemon juice, water, and salt, but there are also variations that use spices in the brine to infuse the fruit with extra flavor. While lemons are inherently tart on their own, the pickling process mellows the acidity. Typically, the lemon rind is the only part that’s used as a condiment, while the pulp is used to flavor soups. How to eat it: Use preserved lemons in tagines, or even as a relish for salmon or roasted lamb shoulder. Best recipe: Mourad Lahlou

Although gari, also known as pickled ginger, may be Japan’s most widely known pickle stateside, the country boasts an incredible variety of pickled products. Kyuri asazuke, a lightly salted and pickled Japanese cucumber, is one of the most popular. Kyuri asazuke can be served thinly sliced as a refreshing condiment, or whole on a stick. How to eat it: Kyuri asazuke can be used as a garnish, served alongside rice, enjoyed as a cool and crisp salad, or eaten solo. Best recipe: Saveur

Torshi, the pickle of the Middle East, can be found everywhere from Afghanistan to Armenia; it is derived from the Persian word torsh, which translates to sour. Though there are numerous kinds of torshi made from fresh vegetables, one of the most popular, torshi left, is made from the humble turnip. Pickling turnips in vinegar, salt, water, and garlic results in a crisp and refreshing pickle. How to eat it: Eat torshi left the Israeli way by adding it to a pita stuffed with falafel. Best recipe: Tablet Mag

Kimchi has been an integral part of South Korea’s food history for centuries, so much so that it’s the country’s national dish. The first record of kimchi was from the poet Lee Kyu-bo during the Goryeo Dynasty, who referred to pickled radish kimchi in a poem. Kimchi as we know it today was developed in the 1700’s when chiles were introduced to Korea, giving the fermented cabbage its spicy kick. Although there are endless variations, the standard kimchi recipe includes napa cabbage, garlic, and chile peppers. Today, South Koreans consume 40 pounds of kimchi per person every year. How to eat it: There are countless ways to eat South Korea’s favorite fermented food. Try adding kimchi to stew, folding it into a savory pancake, or using it to flavor fried rice. Best recipe: David Lebovitz

Thanks to exceptionally long winters and short growing seasons, Swedes have been pickling since the Middle Ages. The most basic version of pickled herring combines salt, vinegar, and spices, but there’s also a variety of flavoring add-ins, including mustard and dill. No Swedish smorgasbord would be complete without it. How to eat it: With a shot of vodka in hand. Best recipe: Hunter Angler Gardner Cook

Despite being known as a traditionally German dish, sauerkraut was actually invented by the Chinese, who pickled cabbage in rice wine. Europeans were first introduced to kraut in the 13th century by the Mongolians. Sauerkraut is made through a pickling process called lacto-fermentation, which gives the cabbage its distinct sour flavor. The most basic recipes combine thinly sliced cabbage, water, and salt, but in Germany, sauerkraut gets a boost of flavor from the addition of juniper berries. How to eat it: Sauerkraut is usually eaten with meat or potatoes in Germany. The pickled cabbage is perfect with pork chops, duck, kielbasa, bratwursts—you name it. For a classic New York take, top a hot dog with kraut and mustard. Best recipe: The Kitchn

Cornichon, also known as gherkins, are the petite French pickles often found on charcuterie plates. Pickled in vinegar and a mix of spices, including tarragon, cloves, baby onions, garlic, and dill, these pickles are wonderfully tart and crunchy. How to eat it: No charcuterie or cheese plate would be complete without cornichons. These little pickles also make an appearance in sauce gribiche, an emulsified French sauce containing egg yolks, mustard, capers, and a variety of herbs. If you want to get super traditional, bust out a wheel of Raclette served with a side of cornichon. Best recipe: Epicurious

Countries all over the globe—from India to Eastern Europe—have their own version of pickled cucumbers. However, at the turn of the 20th century, Americans claimed the sour pickle (pickled in a mixture of vinegar and dill seeds) as their own. Heinz introduced the pickle pin at the Chicago World’s Fair in 1893, and by 1900 dozens of pickle purveyors and pushcarts shilling pickles had sprung up in New York City’s Lower East Side. The Department of Agriculture estimates that the average American eats a whopping 8.5 pounds of pickles every year. How to eat it: Really, what can’t you eat dill pickles with? Serve them with hamburgers, chop them up for hot dog relish, or take a cue from the Southern states and deep fry them. The possibilities are endless. Best recipe: Wild Fermentation